Iberian Jowl

Buy the best Iberian Jowl from Spain

The Ibérico jowl is a cut of meat from the lower part of the head of the Ibérico pig, specifically from the area that extends from the neck to the stomach. This piece is especially valued in gastronomy for its high content of intramuscular fat, which gives it a juicy texture and a very intense and characteristic flavor.

Characteristics of Ibérico Jowl

• High quality: Ibérico jowl is obtained from Ibérico breed pigs, a native species of the Iberian Peninsula. These pigs are raised freely in the dehesas, where they mainly feed on acorns and other natural resources from the field, especially during the montanera, the last phase of their fattening.
• Culinary versatility: Ibérico jowl is highly appreciated in cooking for its versatility. It can be used to make stews, as an ingredient in sausages, to make pork tacos, or it can even be cured and consumed as part of a select charcuterie.
• Rich flavor and texture: Due to its high fat content, Ibérico jowl melts gently when cooked, releasing a deep flavor and enriching any dish with its characteristic Ibérico taste.

Culinary Use

Ibérico jowl is a star ingredient in many traditional Spanish recipes. In modern cuisine, it is used to add juiciness and flavor to more innovative dishes. It is ideal for slow cooking, where the fat has time to melt and blend with other flavors. Some chefs even use it to make more gourmet versions of dishes like burgers or tacos, where a touch of sophistication and depth of flavor is sought.

This product not only reflects the quality of Ibérico meat but is also a testament to the tradition and culinary culture of Spain, especially in the regions where these pigs are raised. Although less known than other cuts like ham or loin, Ibérico jowl offers a unique culinary experience for those who wish to explore all the flavors that Ibérico pork has to offer.